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Marinated Steak Fajitas

Sizzling fajitas made with strips of marinated steak, a trio of colorful peppers, onions and fresh cilantro tucked into warm flour tortillas. A Tex-Mex favorite.

With fresh lime juice and spices like chili powder, cumin and oregano, the marinade adds incredible flavor and helps tenderize even the cheapest cuts of meat. Time is all it needs to work magic. For the best outcome marinate your steak the morning of or even the night before.

I like to slice my peppers a little on the thick side so I can cook them longer than one might usually cook a pepper. The longer cooking time allows them to caramelize. If you never had a caramelized pepper then you are missing out.

Try slow cooking them for 20-30 minutes over medium-low heat in a generous amount of extra-virgin olive oil, stirring every five minutes until tender with some brown spots. The peppers become intensely sweet and are insanely good against the pop of lime from the steak.

The fajitas don’t need much more than the sautéed vegetables and cilantro to be complete but feel free to load them up just like you would a taco. Because they really are tacos. . . in disguise.

A Tex-Mex favorite, these sizzling fajitas are made with strips of marinated steak, a trio of colorful peppers, onions and fresh cilantro tucked into warm flour tortillas.

INGREDIENTS:

1 pound steak (beef shoulder, flank or skirt)

sea salt and fresh black pepper

1/2 cup fresh lime juice

1/3 cup olive oil

2 cloves garlic, minced

1 small jalapeno pepper, diced, seeds removed (optional)

1/2 teaspoon chile powder

1/2 teaspoon ground cumin

1 teaspoon dried oregano, crushed between fingertips

1 green bell pepper, sliced in 1/3" wide strips

1 red bell pepper, sliced in 1/3" wide strips

1 yellow bell pepper, sliced in 1/3" wide strips

1 large yellow onion, thinly sliced

olive oil, for sauteing

warm flour tortillas

fresh cilantro leaves

lime wedges

For serving (your choice):

shredded cheddar cheese

sour cream

shredded iceberg lettuce

salsa/diced tomato

guacamole/avocado

INSTRUCTIONS:

The night before or morning of pierce the steak an inch apart all over with a fork on both sides; season lightly with salt and pepper. In a small bowl whisk lime, oil, garlic, jalapeno, chile powder, cumin and oregano together. Season lightly with salt and pepper. Pour over steak in a shallow dish or pan or put the steak in a large Ziploc bag and pour the marinade over. Marinate at least 6 hours or longer in refrigerator.

Heat 2-3 tablespoons oil in a large skillet and add peppers and onions, season lightly with salt and pepper and cook over medium-low heat until desired tenderness. Remove to a small platter or dish.

Remove the steak from the marinade, wipe off the garlic and pat dry. Heat the skillet over high heat and cook the steak 3-4 minutes on each side depending on how well done you prefer it. You can also grill it if you prefer. Remove to a cutting board and allow to sit for at least 5 (to 10) minutes. Slice into thin strips against the grain at an angle.